The Pioneer Woman Tasty Kitchen
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Bread Crumbed Salad

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Level: Easy

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Description

This salad is a real crowd pleaser with guys and girls alike.

Ingredients

  • FOR THE BREAD CRUMB TOPPING:
  • 1 Tablespoon Olive Oil
  • 1 whole Small Onion, Finely Diced
  • 1 whole Clove Garlic, Grated On A Microplane
  • 4 Tablespoons Panko Breadcrumbs
  • 1-½ teaspoon Fresh Minced Thyme, Rosemary, Or Dill
  • 2 Tablespoons Fresh Minced Parsley
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • FOR THE DRESSING:
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lemon Juice
  • ¼ teaspoons Crushed Dried Mint
  • 1 whole Clove Garlic, Grated On A Microplane
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • FOR THE SALAD ASSEMBLY:
  • 6 cups Chopped Romaine Lettuce (or Any Lettuce You Like)
  • 2 whole Scallions, Thinly Sliced (white And Green Parts)
  • 1 cup Canned Chickpeas, Rinsed And Drained
  • 4 ounces, weight Fresh Mozzarella Cheese (I Used Fresh Mozzarella Balls Called Bocconcini)
  • 3 Tablespoons Good Quality Olives

Preparation

FOR THE BREADCRUMB TOPPING: In a small skillet, heat the olive oil over medium heat; add the onion and sauté until tender and just starting to brown (about 3 minutes), stirring occasionally. Turn the heat down to low and add the garlic and bread crumbs; sauté until the garlic is fragrant and the breadcrumbs are light golden brown (about 2 minutes), stirring frequently. Turn off heat and stir in the herbs and a pinch of salt and pepper. Cool completely.

FOR THE LEMON OLIVE OIL DRESSING: Whisk together all of the dressing ingredients and set aside.

TO ASSEMBLE THE SALAD: Divide the lettuce between 2 plates or bowls. On the top of each, scatter the scallions, chickpeas, mozzarella cheese, and black olives. Drizzle on the dressing, then top with the breadcrumb topping.

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